| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
New Orleans |
Salads |
4 |
Servings |
INGREDIENTS
| 1 |
|
Lettuce, Boston, head |
| 1/4 |
c |
Sprouts, fresh |
| 1 |
md |
Apple, peeled, cored, sliced |
| 1/4 |
c |
Walnuts |
| 2 |
md |
Tomatoes |
| 8 |
|
Olives |
| 2 |
|
Anchovies |
| 1 |
ts |
Salt |
| 1 |
ts |
Mustard, Dijon |
| 2 |
|
Garlic, cloves, minced |
|
|
Salt (to taste) |
|
|
Pepper (to taste) |
| 2 |
tb |
Vinegar, wine, red |
| 6 |
tb |
Oil, olive (or more) |
| 2 |
tb |
Parsley, minced |
INSTRUCTIONS
Arrange the lettuce in a bowl with the sprouts, apples, tomatoes, and
olives.
Mash the anchovies to a paste with the salt.
Heat a skillet very hot and add the paste. Stir for 30 seconds and
put the paste in a warm bowl.
Add the garlic, mustard, salt, pepper and vinegar. Beat to blend.
Add parsley. Drizzle oil in slowly to form a smooth sauce.
Pour over the salad.
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Claude Aubert, Arnaud's Restaurant, New Orleans
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“In the sentence of life, the devil may be a comma–but never let him be the period.”